Keeping BRADS rolling in it tonight. http://images.tapatalk-cdn.com/15/05/31/9fcbf80a6a280cf2a13e49e801c74ea0.jpg
Liked On: 01-06-2015, 07:54 PM
Was given a slab of Swordfish we dealt to tonight 37060 37061 37062
Liked On: 31-05-2015, 09:01 PM
Roast rabbit tonight,two head shots with the .22 3696036961369623696336964
Liked On: 28-05-2015, 09:41 PM
I can remember getting $60 for a ferret skin when I was a teenager at the local fur traders. But I hate the fuckers now as I did back then (ferrets) that is.
Liked On: 23-05-2015, 10:55 AM
After reading these posts, it's the same old story.....introduced species.......whatever the reason/story....
Liked On: 23-05-2015, 10:51 AM
The PET bottles came with the kit, so I've used them. From what I've read, both have pros and cons... but glass apparently is better for longer storage as it keeps its bubbles longer. Willie on...
Liked On: 22-05-2015, 08:52 PM
Way to much time on my hands today, so I joined a coopers beer forum so I could use the label maker. Named my first batch "little red hen" after the children's story where no one would help the...
Liked On: 22-05-2015, 08:50 PM
Just made some peppermint chocolate chip ice cream its in the freezer,the boys will like that ice cream doesnt last in this house hold.:(36554
Liked On: 14-05-2015, 06:05 PM
While waiting on parts for my harley, I started a little slightly more achievable project for my kids (okay, maybe I've had more fun than they have on it...). Started life as a Go-ped Sport. I...
Liked On: 13-05-2015, 10:25 PM
When you have done your sausage mix, cook a bit to taste before you start stuffing into the casing. wil give you an idea on the taste and consistency
Liked On: 11-05-2015, 06:52 PM
https://www.youtube.com/watch?v=l6LXAXu15eg
Liked On: 10-05-2015, 03:28 PM
another thread on here (2 posts down)recently I posted our recipe for bangers that IS G.F. cornflour works well as the binder and you don't need much....if your hands aren't painfully cold you...
Liked On: 10-05-2015, 02:05 PM
Yeah, we didn't use any binder with the first attempt and they were pretty dry and not that popular. We were trying to avoid using a binder as the wife and one of the kids have a gluten intolerance...
Liked On: 10-05-2015, 02:05 PM
Pete, go along to your favourite butcher and ask them to keep some pork fat for you. I got 18kg from Dynamic Meats(now shut), for $20. I could probably spare you a couple of kg's if you don't...
Liked On: 10-05-2015, 09:19 AM
Awesome I made some duck and goose into sausages with red wine. But the wine boiled out on cooking and they went dry as
Liked On: 09-05-2015, 11:10 PM